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Mushroom Congee

Author Notes:Congee is a heart-warming rice dish, it is often used as a staple food which is served with a selection of side dishes; it’s simple to cook and easily digested.Congee is popular in Asian countries and it’s early history is in China – it is said the earliest record of Congee is in the Book of Zhou, a record of the Zhou Dynasty, their reign in China lasted longer than any other dynasty. The recipe can be found here -http://www.mynutricounter.com/mushroom-congee/ —Nikki Brown

Serves: 10

Ingredients

250
grams shiitake mushrooms, sliced

110
grams glutinous rice

225
grams white long grain rice

30
grams ginger, finely chopped

30
grams garlic, finely chopped

30
grams leeks, thinly sliced

1
teaspoon salt

1
tablespoon vegetable or peanut oil

2
liters quarts vegetable stock

In This Recipe

Directions

Wash mixture of glutinous rice and long grain under cold running water.

Heat oil in a stockpot.

Sauté ginger and garlic for a minute over high heat.

Add in chopped leeks and mushrooms. Continue sautéing for another minute.